This site requires JavaScript for certain features to work, but this
is not enabled on your browser. If you are unable to use JavaScript
on your browser, you can place your order by contacting our
Customer Sales and Support Centre by free phone on 0800 1 88884 or
by email at
customersupport@waitrose.co.uk

Add Note

Exotic Fruit Jambalaya

Jambalaya is a traditional Créole rice dish gaining its name from a combination of French and African words meaning ham with rice. Tropical fruits are used to complement the spicy flavour of the sauce and Chorizo, and their inclusion is guaranteed to make this dish a real talking point.

Preparation time:
10 minutes

Cooking time:
20 minutes plus 5 minutes standing

Total time:
35 minutes

Serves:
6 - 8

Ingredients

2 large passion fruit, peeled and diced

75g pack Waitrose Physalis

1 large papaya, peeled, deseeded and diced

3 tbsp Waitrose Olive Oil

2 x 500g pack Waitrose 12 Fresh British Chicken Thigh Fillets

200g pack Waitrose Smoked Danish Bacon Lardons

70g pack Waitrose Spanish Chorizo, quartered

500g pack Waitrose American Long Grain Rice

2 x 350g tubs Waitrose Fresh Arrabbiata Sauce

1 litre chicken stock (from 1 chicken stock cube)

200g uncooked tiger prawn tails, shell on

Method

Scoop out the flesh from the passion fruit and sieve to remove the seeds. Reserving a few Physalis for garnish, remove the papery leaves from the remainder and halve the fruit. Set aside with the papaya.

Heat the oil in a large, heavy-based, flameproof casserole and brown the chicken. Add the lardons and Chorizo and continue cooking for a few minutes until the lardons start to brown.

Stir in the rice followed by the arrabbiata sauce and the stock. Bring to the boil then cover tightly with the lid. Lower the heat and simmer gently for 10 minutes.

Stir in the prepared fruits and the prawns. Cover and cook for a further 5 minutes. Adjust seasoning, cover and leave to stand off the heat for 5 minutes before serving garnished with the reserved Physalis.